Crispy Onion Bhaji Recipes

ONION BHAJI

Steps:

• Make the batter, mix all of the dry ingredients in a mixing bowl with water to create a batter with a consistency similar to heavy cream (double cream in the UK). You might need to add more water than written in the ingredient list above.
• Slice the onions into thin slices and separate them just a little.
• Add the onions to the batter.
• Stir the onions with the batter so that it coats the onion slices well.
• Heat canola or vegetable/corn oil to 355°F (180C°), then using 2 spoons of your hands start dropping clusters of onions in the batter (about 3-4 at a time), and fry for 3-4 minutes or until golden brown and crispy.
• Using a spider or slotted spoon, remove the bhajis from the oil, and place on a plate lined with paper towels. Enjoy hot on their own, or serve with a yogurt mint raita.

CRISPY ONION BHAJI / PAKODA

Steps:

• In a large pan or kadhai heat enough oil for frying.
• Add enough oil so that the bhajis will not touch the bottom of the pan while being fried.
• Peel and thinly slice the onions. Make sure they are all sliced evenly.
• With the back of the knife crush garlic and roughly chop it.
• Roughly chop the curry leaves.
• In a big bowl add sliced onion, garlic, curry leaves, besan, rice flour, red chilli powder, turmeric powder, salt, hing, baking soda, and salt.
• Mix well and let it rest for 10 mins. Mix it again. The mixture will be moist and would start coming together.
• Add a teaspoon of water at a time and mix well until the batter is not too dry. You should be able to hold a spoonful of it and it should hold a loose shape.
• Take a couple of teaspoons of hot oil and mix it with the batter well using a spoon.
• To make sure that the oil is hot enough for frying, drop small amount of batter in the oil. The drops should have bubbles and rise up. This shows the oil is hot enough to fry.
• Using a spoon or with your hand take about a tablespoon of batter, form a loose shape and carefully drop it into the oil.
• Avoid overcrowding the pan with too many slices put together. Cooking a few at a time ensures even cooking of the onions.
• Flip the pakodas halfway through and allow to brown it evenly on both the sides.
• When the batter turns brown, take them out using a slotted spoon and put them on some tissues to soak the excess oil.
• Serve with sauce, chutney or raita

CRISPY ONION BHAJI

Steps:

• Finely slice onion and carrot and add in a big mixing bowl.
• Add the spices, curry leaves, fresh chilis and coriander finely chopped. Combine all the ingredients.
• Add the gram flour into the mixture making sure the ingredients are well coated.
• Pour the water and lemon into the mixture and combine until all ingredients are perfectly incorporated.
• Heat some vegetable oil in a non-stick pan to medium temperature.
• Using a spoon, form the bhajis making sure they have a similar size so they cook evenly. Drop them into the pan once the oil is hot. To make sure you have the right consistency, they need to fall off the spoon easily.
• Cook until golden, turning them halfway to make sure they cook evenly on both sides.
• When cooked, take them out of the pan, and leave them on a kitchen paper for a couple of minutes to remove the excess of oil.
• Sprinkle some salt and fresh coriander on the top and serve.

BAKED ONION BHAJIS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
• Heat 2 teaspoons oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Sprinkle in chili powder and mix. Add turmeric, 1/2 teaspoon coriander, 1/4 teaspoon cumin, and 1/4 teaspoon ginger. Stir well and remove from heat.
• Combine chickpea flour, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and salt in a bowl and mix well. Mix in the onions and tomato puree; add a little water until mixture is wet and easy to stir.
• Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons of the onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon.
• Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 minutes.

ONION BHAJIS RECIPE BY TASTY

Steps:

• Fill a large pot fitted with a deep fry thermometer halfway with oil. Heat over medium heat until the temperature reaches 325°F (160˚C). Place a wire rack over a baking sheet and set nearby.
• Set a mandoline slicer to ¼ inch and place over a large bowl. Carefully slice the onions on the mandoline, letting them fall into the bowl below (alternatively, use a sharp knife to cut the onions into ¼-inch-thick slices and add to the bowl). Sprinkle the salt over the onions, toss to coat, and let sit for about 5 minutes to draw out excess moisture.
• Add the coriander, chili powder, cumin, and turmeric to the onions and use tongs to toss until evenly coated, using your hands to break up any pieces of onions still stuck together. Let sit for 15-30 minutes, until the onions have softened.
• Add the green chile and cilantro and toss to combine. Add ½ cup of the chickpea flour and toss to coat the onions. Add 2 tablespoons of water and continue to toss until the water is absorbed. Repeat with another ½ cup gram flour and 2 tablespoons water. Add the remaining ½ gram flour and toss until the onions are coated in a thick, homogeneous batter. If the batter is too clumpy, add 1-2 more tablespoons of water and toss until smooth.
• Use your hands to grab a small clump of the onion mixture (a bit smaller than a golf ball) and very carefully drop into the hot oil (don't compact the clump too much; the edges should be somewhat scraggly and loose). Add 1-2 more clumps, making sure not to overcrowd the pot. The oil temperature should remain between 300-325°F (150-160˚C). Fry the bhajis for 3-5 minutes, flipping once or twice as needed for even browning, until deep golden brown in color. Use a spider or slotted spoon to transfer to the wire rack to drain. Immediately sprinkle with a bit of salt. Repeat with the remaining batter, letting the oil return to temperature between batches.
• Serve the onion bhajis with red and green chutney.
• Enjoy!

EASY ONION BHAJIS

Steps:

• Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter - add a splash more if it feels too stiff.
• For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber - squeezing out any extra moisture with your hands - then spoon into a small serving bowl.
• Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
• Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.